cokronk
Well-Known Member
This weekend I want to attempt to make a 10 gallon batch of Thai Basil Ale. What I want to do is come up with a basic pale ale recipe and use thai basil at the flame out and/or in secondary.
I'm sure there's someone here with some kind of knowledge or experience on this; I need to know how much Thai Basil to use. I don't want to add too much (if there is such a thing) and I don't want to add too little to where there's no thai basil flavor at all.
The last porter I made was made with 2lbs of peat smoked malt for a 5 gallon batch to get the flavor to really come out. I'd like a nice bold flavor from the thai basil.
I'm sure there's someone here with some kind of knowledge or experience on this; I need to know how much Thai Basil to use. I don't want to add too much (if there is such a thing) and I don't want to add too little to where there's no thai basil flavor at all.
The last porter I made was made with 2lbs of peat smoked malt for a 5 gallon batch to get the flavor to really come out. I'd like a nice bold flavor from the thai basil.